Title: Cocoa rice pudding
 Categories: Diabetic, Desserts, Rice
      Yield: 8 Sweet ones
 
  1 1/2 c  Cooked rice;
    1/4 c  Cocoa;
      3 tb Granulated sugar replacement
      1 ts Vanilla extract;
      2    Eggs; separated
    1/8 ts Salt;
    1/4 ts Cream of tartar;
 
  Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks
  in mixing bowl.  Stir to blend completely. Beat egg whites with salt
  and cream of tartar into stiff peaks.  Gently fold eggs whites into
  cocoa mixture. Pour into a greased 1-qt. baking dish.  Bake at 350
  degrees for 15 or 20 minutes or until pudding is set.
  
  Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2 FAT EXCHANGE;
  CAL: 67 Source: The Diabetic Chocolate Cookbook by  Mary Jane Finsand
  Brought to you and yours via Nancy O'Brion and her Meal Master.